26 September 2014

braise

I would like to introduce you all to the dish that will get me (and you) through the winter months: roast meat.
(it's actually a braise not a roast)

It's sauce-y enough to compliment a variety of carbs (rice, noodles, pasta, bread, etc) and has enough layers of flavour that you wont get tired of eating it for an entire week (or months?). It's also inexpensive, the main ingredients are potatoes and the cheapest cut of meat.

The flavours come from a variety of ingredients, which is perhaps the only annoyance to those other than me who wish to replicate it (and you don't, change the flavour up as you wish). But for a Sichuan flavour, use the following:

smashed ginger and ginger added first to the hot fat (veg oil, or I try to throw in the fatty bits of meat to render)